Chicken Katsu Curry

Katsu curry was born in the yoshoku tradition of Meiji-era Japan, where Western influences were absorbed and transformed into something distinctly Japanese. The dish is a beloved staple of Tokyo diners and home kitchens alike, pairing crispy panko-breaded chicken cutlets with a thick, mildly spiced curry sauce served over short-grain rice.

Ingredients

4 boneless, skinless chicken breasts (approximately 170g each)

1 tsp fine sea salt

1/2 tsp ground black pepper

80g plain all-purpose flour

2 large eggs

2 tbsp whole milk

150g panko breadcrumbs

500ml neutral oil (such as vegetable or sunflower), for frying

2 cups Japanese short-grain white rice (uncooked)

2.5 cups cold water (for cooking rice)

2 medium yellow onions, finely diced

2 medium carrots, peeled and cut into 1cm chunks

2 medium Yukon Gold potatoes, peeled and cut into 2cm chunks

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp neutral oil (for curry base)

1 tbsp Japanese soy sauce

1 tbsp Worcestershire sauce

1 tsp honey

800ml low-sodium chicken stock

100g Japanese curry roux (such as S&B Golden Curry, medium-hot), broken into pieces

2 tbsp pickled fukujinzuke (Japanese pickled vegetables), to serve

Instructions

Rinse the short-grain rice in cold water three times until the water runs mostly clear. Combine the rinsed rice and 2.5 cups cold water in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat, then immediately reduce heat to the lowest setting, cover, and cook for 12 minutes. Remove from heat and let steam, covered, for 10 minutes. Do not lift the lid during this time.

While the rice cooks, prepare the curry. Heat 2 tbsp neutral oil in a large, deep saucepan or Dutch oven over medium heat. Add the diced onions and cook, stirring frequently, for 12 to 15 minutes until deeply golden and soft.

Add the minced garlic and grated ginger to the onions and cook, stirring constantly, for 1 minute until fragrant. Add the carrot and potato chunks and stir to coat everything in the oil.

Pour in the chicken stock, soy sauce, Worcestershire sauce, and honey. Stir to combine and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 15 minutes, or until the potatoes and carrots are just tender when pierced with a fork.

Remove the pan from the heat. Add the broken curry roux pieces to the simmering liquid and stir vigorously until each piece is completely dissolved and the sauce is smooth and glossy. Return to low heat and simmer gently for 5 minutes, stirring often, until the curry thickens to a coating consistency. Reduce heat to the lowest setting to keep warm.

Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of approximately 1.5cm.

Set up a three-stage breading station. In the first shallow bowl, combine the flour with salt and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, spread the panko breadcrumbs in an even layer.

Dredge each chicken breast fully in the seasoned flour, shaking off any excess. Dip it into the egg wash, letting any excess drip off. Press firmly into the panko breadcrumbs, turning to coat both sides thoroughly and ensuring the crumbs adhere to all edges.

Pour 500ml of neutral oil into a large, heavy-bottomed skillet or wok to a depth of approximately 2cm. Heat the oil over medium-high heat until it reaches 170°C (340°F). Test with a breadcrumb — it should sizzle immediately and float to the surface.